Another Panera copycat soup? Yep. But this is everyone’s favorite, broccoli and cheddar soup – in your Instant Pot or favorite pressure cooker, and it’s dump. and. go.
One would think I actually ate at Panera, but no. I never go there. I have eaten there in the past, of course, and get the soup on the side. You know how it goes. And to be honest, their broccoli cheddar soup is rather hit and miss. At least at my locale.
Sometimes it’s just perfect cheesy broccoli soup goodness. Other times, it’s a thin watery mess. But then you go again and it’s a thick, gloopy, looks-like-it’s-been-sitting-there-a-month grossness.
Why bother though? You can make this in a matter of minutes and it always turns out perfect. And if you’re super duper lazy, you can buy the carrots already shredded and the onion already chopped in your veggie section. No judgement if that describes you – gotta do whatchu gotta do.
Never had Panera’s broccoli cheddar soup? Tried it but it’s not your fav? Who cares, that’s what I say. Get the ingredients for this soup and try it. You’re gonna love it. Trust me. And if you’re feeling especially frisky, bake or buy yourself a bread bowl to put it in. I like to buy a boule loaf (just a round loaf of bread in the bakery section of your local), cut out the center with a sharp knife. Just like that you have a bread bowl.
Panera Broccoli Cheddar Soup – Instant Pot
Delicious, dump and go broccoli cheddar soup.
Ingredients
-
10-12
ounces
frozen chopped broccoli, thawed -
3
cups
chicken (or veggie broth if meatless) -
1
small onion, chopped -
1
medium carrot, grated -
2
tablespoons
butter, cut into pieces -
¼
teaspoon
nutmeg -
¼
teaspoon
ground sage -
¼-½
teaspoon
salt to your liking -
1
cup
evaporated milk or half and half or heavy whipping cream -
3
tablespoons
flour -
12
ounces
sharp cheddar cheese
Instructions
-
Place the first 8 ingredients into the pot. Pressure on high for 5 minutes. Carefully quick release.
-
Turn off the pot and set to saute. Whisk together the flour and evaporated milk or cream or half and half. When the soup bubbles, stir in the slurry.
Continue stirring until it reaches your desired consistency. This doesn't take long, maybe 2 or 3 minutes.
-
Turn the pot off. Slowly add in the cheese and stir until melted into the soup. Let it sit for 5 minutes. Stir again and enjoy!
Recipe Video
Honestly, the *best* Broccoli Cheddar soup I’ve ever had. While I always have sharp cheddar cheese in the fridge, when I made this today, I didn’t realize I was out. I used a Tex Mex blend and it was still delicious. This is definitely going to be my go-to “Broccoli Cheddar soup from now on! So delicious and *so* easy! 😊😋😋
I loved this recipe so much . It’s really awesome